# Newb Awaiting Arrival of Anova

**URL:** <https://community.anovaculinary.com/t/newb-awaiting-arrival-of-anova/484>\
**Category:** Anova Precision® Cooker\
**Created:** [May 27, 2015, 4:44pm UTC](https://community.anovaculinary.com/t/newb-awaiting-arrival-of-anova/484 "2015-05-27T16:44:48Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![frjeff](https://avatars.discourse-cdn.com/v4/letter/f/958977/32.png) [@frjeff](https://community.anovaculinary.com/u/frjeff)\
**Post date:** [May 27, 2015, 4:44pm UTC](https://community.anovaculinary.com/t/newb-awaiting-arrival-of-anova/484/1 "2015-05-27T16:44:48Z")

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New unit should arrive UPS late tomorrow. Anxious!

  

What might be a good meat to do on my first sous vide that would be ready in 24 hours for Friday night dinner?

  

Thanks for any tips forthcoming…

  

Jeff

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**Author:** ![Bill](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bill/32/9_2.png) [@Bill](https://community.anovaculinary.com/u/Bill)\
**Post date:** [May 27, 2015, 4:53pm UTC](https://community.anovaculinary.com/t/newb-awaiting-arrival-of-anova/484/2 "2015-05-27T16:53:33Z")

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Steaaaaakkkkk.&nbsp;

  

Steak.

My first cook was a NY strip from a local butcher.

Generously seasoned with salt and pepper, tossed it into the ziploc freezer bag, squished out the air through water immersion method then I let it cook @&nbsp;132F for 1h30min (roughly). Removed it from the bag, patted it down thoroughly so it was dry, then I seared it on a red-hot cast iron skillet w/ a bit of oil for about 10 seconds each side. I ate it and felt like a king.

  

Oh and there was a side of potatoes and mushrooms, of course 🙂

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**Author:** ![Reuel\_Nash](https://avatars.discourse-cdn.com/v4/letter/r/90ced4/32.png) [@Reuel\_Nash](https://community.anovaculinary.com/u/Reuel_Nash)\
**Post date:** [May 27, 2015, 5:25pm UTC](https://community.anovaculinary.com/t/newb-awaiting-arrival-of-anova/484/3 "2015-05-27T17:25:55Z")

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See my comment about our Memorial Weekend.  
  
If you have 24 hours before eating, get a chuck roast and have the butcher cut it into 2" thick “steaks”. Twenty-four hours at 135F, then sear as Bill describes and serve. Otherwise, I’d do the strip like Bill says – thicker the better.&nbsp;

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [May 27, 2015, 10:07pm UTC](https://community.anovaculinary.com/t/newb-awaiting-arrival-of-anova/484/4 "2015-05-27T22:07:36Z")

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Pork Tenderloin is also a great first choice. Easy and so much better than any other method. I do mine at 136°F for 2 hours. Salt, pepper and a pat of butter in the bag. Sear in a hot pan and serve.

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**Author:** ![Simon\_C](https://avatars.discourse-cdn.com/v4/letter/s/9fc29f/32.png) [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\
**Post date:** [May 27, 2015, 10:22pm UTC](https://community.anovaculinary.com/t/newb-awaiting-arrival-of-anova/484/5 "2015-05-27T22:22:30Z")

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If there’s one piece of advice I can offer anyone starting out with sous vide, it’s to consider investing in a vacuum sealer. You can get by without one but they make life so much easier.